Lemon ricotta semifreddo with grape compote

Step 1/ 4

• 150 g ricotta cheese
• 41⅔ g sugar
• 83⅓ ml milk
• 83⅓ ml heavy cream
• ⅔ lemons

• immersion blender
• bowl
• fine grater
• citrus press

Add ricotta, sugar, milk, and heavy cream to a bowl and purée using an immersion blender until well combined. Juice and zest lemons, add to the bowl and stir well.

Step 2/ 4

• plastic wrap
• loaf pan
• rubber spatula

Wrap a loaf pan with plastic wrap to help you ease out the frozen mixture later. Add ricotta mixture to the loaf pan, transfer to the freezer, and leave for approx. 5 – 6 hrs.

Step 3/ 4

• 200 g seedless grapes
• 33⅓ ml maple syrup
• 2⅔ sprigs thyme
• sea salt

• pot

Wash grapes and add to a pot set over medium-high heat along with the maple syrup, thyme, and a pinch of sea salt. Bring to a boil and let simmer on low heat for approx. 10 min., or until grapes are soft and have burst. Set aside and let cool.

Step 4/ 4

• thyme leaves for serving

• ice cream scoop
• cutting board
• knife

Remove the semifreddo from the freezer. Serve using an ice cream scoop or simply slice the semifreddo and garnish with grape compote and some fresh thyme leaves. Enjoy!

Enjoy your meal!